Pizza bianca Romana

I treat this as more of a bread than a pizza, mainly because it seems to me to be more akin to a thin focaccia. It is perfect as an accompaniment to soup, pasta or grilled veggies.


Makes 1 large or 2 small flat loaves



3 cups all-purpose (plain) flour
1 tsp fine salt
1 tsp sugar
1 tsp instant dry yeast
2 tbsp extra-virgin olive oil
1 cup cold water


olive oil
fresh rosemary
coarse sea salt


Mix all dough ingredients together and knead until smooth, about 10 minutes. Transfer dough to a lightly oiled bowl and cover with plastic wrap. I usually cover that with a folded tea towel as well – I’m not sure whether that just helps hold in the warmth or if yeast likes the dark, but I get a better rise that way. Let rise in a warm place for 4 hours.

Turn dough out onto a floured surface, divide in 2 if making 2 small loaves and stretch and fold into a ball, tucking the seams underneath. Cover with a well-wrung damp tea towel and let rise for another 2 hours.

Preheat oven to 250°C and prepare a large baking sheet by lining with baking paper and sprinkling with flour.

Transfer the dough to the pan and press out to desired size and thickness. Press your fingertips all over the top of the dough to create impressions. Drizzle with olive oil, rosemary leaves and course sea salt.

Bake for 12 – 15 minutes, until golden. Serve warm.

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2 Responses to Pizza bianca Romana

  1. anita says:

    Bookmarked! I’ve been wanting to make this ever since I tried it in Rome. Sooo good.

  2. Anne says:

    Wow–gorgeous bread!

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